Italian Sausage Potato Soup

If you’re craving something warm, cozy, and seriously satisfying, sausage potato soup might just be the answer. It’s one of those hearty meals that makes you feel like you’ve wrapped yourself in a soft blanket—perfect for chilly evenings or when you just need a little comfort in a bowl. The combination of savory sausage, tender potatoes, and a creamy broth hits all the right notes, and it’s surprisingly easy to make with just a few basic ingredients.

What makes this soup especially great is how flexible it is. You can keep it rustic with chunky veggies or blend it slightly for a smoother texture. Want it spicy? Use hot Italian sausage. Prefer something milder? Go with sweet sausage or even a chicken variety. It’s the kind of recipe you can tweak based on what’s in your fridge or pantry without losing the magic.

I love making this soup when I want dinner to feel a little special without a lot of effort. It comes together quickly but tastes like it simmered all day. The sausage infuses the broth with rich, deep flavor, while the potatoes soak it all in, becoming buttery soft in the process. Add a handful of fresh herbs or a splash of cream at the end, and it’s a full meal that feels both comforting and elevated.

Plus, it’s a guaranteed crowd-pleaser. Whether you’re feeding your family, meal prepping for the week, or hosting a casual get-together, this soup holds up beautifully. Serve it with crusty bread or a simple green salad, and you’ve got a meal that’ll have everyone coming back for seconds.

Why You’ll Love It

• Rich, savory flavor – The sausage adds a bold, meaty depth that pairs perfectly with the soft, starchy potatoes and creamy broth. Every spoonful is packed with comforting goodness.
• Hearty and filling – This isn’t a light soup that leaves you hungry an hour later. It’s a complete meal on its own, thanks to the protein, carbs, and optional veggies.
• Easy to customize – Whether you prefer spicy or mild sausage, chunky or creamy textures, or want to toss in some greens like kale or spinach, this soup adapts to your tastes.
• One-pot simplicity – Fewer dishes, less fuss. Everything cooks in one pot, making cleanup a breeze and cooking stress-free.
• Great for leftovers – It reheats beautifully, so you can make a big batch and enjoy it throughout the week without losing flavor or texture.

Ingredient List

• 1 lb Italian sausage (mild or spicy, casings removed)
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups russet potatoes, peeled and chopped into ½-inch cubes
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup milk
• 1 teaspoon dried thyme
• ½ teaspoon smoked paprika
• Salt and pepper, to taste
• 2 cups chopped kale or spinach (optional)
• ½ cup shredded cheddar cheese (optional, for topping)
• Chopped parsley (for garnish)

Ingredient Notes

• Italian sausage – I prefer using spicy sausage for a kick, but sweet or mild works great too. Bulk sausage (no casing) saves time.
• Russet potatoes – These break down a little and help naturally thicken the soup. Yukon Golds also work if you like a creamier texture.
• Chicken broth – Go for low-sodium if you’re watching salt levels—you can always add more later.
• Heavy cream + milk – This combo keeps it creamy without being overly rich. Whole milk gives the best texture.
• Smoked paprika – Don’t skip it! It adds a subtle smoky warmth that really deepens the flavor.
• Kale/spinach – Totally optional, but great for an extra nutrient boost and color. Add right at the end so it stays vibrant.
• Cheddar cheese – Adds richness if you’re going all-in on comfort. Sharp cheddar melts well and balances the sausage beautifully.

Kitchen Equipment Needed

• Large soup pot or Dutch oven – For browning the sausage and simmering the soup all in one pot. I love using my enameled cast iron Dutch oven—it holds heat evenly and looks great on the table too.
• Wooden spoon or spatula – Perfect for breaking up the sausage as it browns and stirring everything together.
• Sharp chef’s knife – Makes prepping the potatoes, onions, and garlic quick and easy. A good, sharp knife really speeds things up.
• Cutting board – Preferably a large one, so you have room for all the chopping without crowding.
• Measuring cups and spoons – For getting the cream, broth, and spices just right.
• Ladle – Handy for serving, especially when you want a little broth with every scoop.

Instructions

1. Brown the Sausage

• Heat a large soup pot or Dutch oven over medium heat.
• Add the sausage (removed from casings if needed) and break it up with a wooden spoon.
• Cook for 6–8 minutes, stirring occasionally, until browned and fully cooked through.
• Use a slotted spoon to transfer the sausage to a plate and set aside. Leave about 1 tablespoon of the fat in the pot for flavor.

Pro Tip: Don’t rush the browning—let the sausage sit a bit before stirring. This helps develop that golden color and extra flavor.

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2. Sauté the Aromatics

• Add 1 tablespoon olive oil to the same pot if it’s dry.
• Toss in the diced onion and cook for about 3–4 minutes until softened and translucent.
• Stir in the minced garlic and cook for another 30 seconds, just until fragrant.

Pro Tip: Lower the heat slightly if the garlic starts to brown too fast—it can turn bitter.

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3. Add Potatoes and Broth

• Add the cubed potatoes to the pot and stir to coat them in the onion-garlic mixture.
• Pour in the chicken broth and stir well.
• Sprinkle in the thyme, smoked paprika, salt, and pepper.
• Return the cooked sausage to the pot.
• Bring everything to a gentle boil, then reduce the heat to low.
• Cover and simmer for 15–20 minutes, or until the potatoes are fork-tender.

Pro Tip: Cut potatoes into evenly sized chunks so they cook at the same rate.

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4. Stir in Cream and Milk

• Once the potatoes are soft, reduce the heat to low.
• Slowly pour in the heavy cream and milk, stirring constantly to combine.

Pro Tip: Warm the cream slightly before adding it to avoid curdling in the hot broth.

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5. Optional: Add Greens

• Stir in the chopped kale or spinach (if using).
• Let simmer for 2–3 more minutes until the greens are wilted and tender.

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6. Taste and Finish

• Taste the soup and adjust seasoning if needed—more salt, pepper, or a pinch of paprika for warmth.
• Ladle into bowls and top with shredded cheddar cheese and fresh parsley, if desired.

Pro Tip: Let the soup sit for a few minutes off the heat before serving—the flavors deepen beautifully.

Tips and Tricks for Success

• Cut potatoes evenly – Uniform pieces help them cook at the same pace and prevent mushy bits mixed with undercooked chunks.
• Brown sausage well – Let it get a little crispy in spots for the best flavor. The browned bits on the pot also add richness to the soup base.
• Use warm dairy – Warming the milk and cream slightly before adding helps avoid curdling and keeps the soup smooth.
• Don’t overcook the greens – Add them at the very end so they stay bright and just-tender.
• Taste before serving – Flavors deepen as the soup cooks, but a final salt or spice adjustment can really pull it all together.

Ingredient Substitutions and Variations

• Sausage – Swap Italian sausage with ground turkey, chicken sausage, or even plant-based sausage for a lighter or vegetarian option.
• Potatoes – Yukon Golds or red potatoes work well too, especially if you like a slightly waxier texture that holds its shape.
• Broth – Use vegetable broth instead of chicken for a vegetarian base (if using meat-free sausage).
• Cream – Sub in half-and-half or coconut milk if you want something lighter or dairy-free.
• Add-ins – Toss in chopped carrots, celery, or corn for extra color and texture.
• Spices – Add a pinch of red pepper flakes for heat, or swap thyme with Italian seasoning for a different herby vibe.

Serving Suggestions

• Crusty bread or garlic toast – Perfect for dunking into the creamy broth and soaking up every last bite.
• Simple green salad – A fresh, crisp salad with vinaigrette cuts through the richness and adds balance.
• Grated parmesan or sharp cheddar on top – A sprinkle of cheese just before serving takes the flavor up a notch.
• In a bread bowl – For something fun and extra cozy, serve it in a hollowed-out bread bowl—major comfort food vibes!
• Personal fave: I love serving this soup with a side of roasted veggies and a glass of chilled white wine for a laid-back dinner that still feels special.

Storage and Reheating Instructions

• Refrigerate leftovers – Store in an airtight container in the fridge for up to 4 days.
• Freeze for later – Let the soup cool completely, then freeze in portions. Just know the texture of potatoes and cream may change slightly after freezing.
• Reheat gently – Warm on the stovetop over medium-low heat, stirring often. Add a splash of broth or milk if it thickened too much in the fridge.
• Microwave option – Heat in a microwave-safe bowl in 30-second bursts, stirring between, until fully warmed through.
• Avoid boiling when reheating – Especially with dairy-based soups—boiling can cause separation. Keep the heat low and gentle.

Frequently Asked Questions

Can I make this soup ahead of time?

Absolutely! It actually tastes even better the next day as the flavors meld. Just store it in the fridge and gently reheat when you’re ready to eat.

Can I use pre-cooked sausage?

Yes, you can! Just slice or crumble it and sauté briefly with the onions to warm it through and bring out the flavor before continuing with the recipe.

How can I make this soup dairy-free?

Swap the heavy cream and milk with canned coconut milk or a dairy-free alternative like oat or almond milk. Just be sure to choose an unsweetened, unflavored option.

Will this soup thicken as it sits?

Yes, especially after chilling in the fridge. You can thin it out with a little broth or milk when reheating to get your preferred consistency.

What’s the best way to add spice?

Use spicy Italian sausage, or add a pinch of red pepper flakes or cayenne pepper during the simmering stage for some heat

Can I leave out the greens?

Totally! They’re optional. The soup is delicious with or without them, depending on your preference or what you have on hand.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!